Ultra fine white sand. Activated carbon, and shell grit, 👍🏻🇦🇺, shell at the top carbon in the middle and sand at the bottom, with one quarter of a paper hand towel stuffed in the cap at the bottom make sure the carbon has been run threw with cold water and soon as you look down the tube and you can see the shell grit just about to got from covered to not covered add the alcohol and make sure it is coming of the drop tap at a drop per second 👍🏻🇦🇺 hope this helps you dude
Beaver. I don’t do the standard social media so I’m behind in modern Tec so tagging on and picking this most recent vid. Missing you man. Hope your well and standing by to see/watch ye again Take care
My understanding was that aged white rum is a combination of filtration and distillation. So distill it, age it, filter it, distill it again. I would assume that final distillation is going to be a fairly hard and fast still. Potentially only taking off the more acrid flavours in the tails.
I think re distilling it is the key I did a experiment where I got given 6 bottles of a whiskey ( cheap JD ) as a birthday joke but rather then junk it I re ran it and did my own cuts and actually got a really nice white whiskey that didnt have any of the young whiskey flavors
Hi Beaver, great video and extremely interesting to me. I make a lot of different rums - dark aged, botanical , dark spiced (like Kraken) and white rum for cocktails. So what i do for the white rum is make a standard rum wash similar to your's but no banana and no yogurt. I do use a specialised rum yeast (Distillamax RM) and yeast nutrients. This brings a lot of nice esters into the final product. On the distillation I distill quite fast through a 80L 100% copper pot still with packing in the 5 inch column, then through a 12L stock pot thumper. I take a very big heads cut, 1-2L, which I use for the next distillation. Hearts come off very low at 65-70% ABV. To me it is not molasses forward at all, similar to Bacardi, well rounded and sweet. I have never tried filtering at all, I find the copper does the job well to remove any sulfides and nasty flavors. I am also experimenting with a dunder pit, to add to my next wash, to see how this impacts the esters. I also want to try some charred oak in the thumper to see if it picks up any vanillas and caramels into the white distillate. Idea for you to try? Sorry for the long comment but I am so passionate about this hobby, can't help myself 🤪🤭
Hi Kevin, Thank you for the awesome comment, will have to look at the redistill option, can you please send me you recipe for Kraken rum, will like to try my hand at the dark stuff. Bleykauf@gmail.com Cheers and thanks for the comment
Hi B, I use turbo yeast, classic 6 packs. Multiple stripping runs until I have two 5l demijohns of spirit that is in the 84 to 92 degrees c. Heads and tails kept separate. Also keeping 3lt of back wash.then I age the 10lt with medium wood chips for 1 week. Filter with cotton cloth. Then re stil the 10lt with back wash.once again only collecting 84 to 92c. Bottle and set aside. Separate heads and tails. Then I put all heads and tails from both runs and run them at 40% abv, only collecting 84 to 92c. Discard any left over h&t. Divide last run into main collected spirit. The I Divide age 1 again and keep 1 white. Only use cotton cloth for filtering. I hope you get what I mean.
I'm thinking of stopping at 91c. Especially with whisky. It's all about taking the time. I'm doing a spirit run and milking it for all it has at 93c before 94c. My digiboil will cut off at lest till it gets to 20ml. Then I'll hit it up to 84c. I'm drinking gb atm that I made. Tastes great but I'm not to sure about next day feelings about it. Could be many factors, yeast the brand I used. A.yways I'll keep going, love your clips. Keep it happening.
The filter I use is close to what you explained. Your using only activated charcoal. You can build a segmented filter with a paper liner between each segment. Starting from the bottom. Activated charcoal. Above that paper liner then super fine sand. Paper liner small pebbles. Paper liner then bunched cheesecloth. Making each filtering segment a foot long.
Commercial distilleries use a graphene-oxide membrane, but for home distillers this is not really worth the investment. I know Brita filters can also remove some coloring, so maybe you can also try that (will not be completely white). Redistilling it might be a better option
Age then re-distil using a pot still without cuts (I use my little air still for this bit of the process). Will remove a bit of the aging flavour but leave a nice clean, clear and mellow spirit.
Everyone has their Terroir. I have rhum agricole that is easy and high flavor. Doing barley like Scotch....I'd be boned. Respect for doing things outside your own terroir.
Hey looks like the power is finally back on! Just in time for the holidays:-) Really glad you posted this vid brother because I've been wondering how to do it too. I know you'll figure it out.
Hey Broer, Power still an issue only on for a few hours at a time, hoping with the holidays behind us they will fix it so I can get back to running like normal, cheers
Hi Moe, Yes the result was pretty disappointing I really assumed it would be as easy as Ferment, distill age and filter, but this hobby keeps you on your toes.
@@BEAVERDIY yeah man always does. Good thing is you have a huge community of like minded people to help with ideas of fixing these little mistakes. Great content your making keep it coming 👌
A very interesting topic. I tried a invert the sugar process once but the final gravity ended up being higher than with regular sugar. Not sure what happened but I won’t try it again. That was for a vodka. You taught me something about white rum. Thanks. I’ve made rum a few times and was pretty satisfied with the results. I didn’t age it though. I must study this more🙏
Hi Beaver. Thinking in chemistry terms it sounds like your esters are missing. So 1. Your esters did not form, This can be attributed to ph as well as temperature issues. Another issue might be that the esters got hydrolyzed somewhere in the process. You mentioned using the lactobacillus which certain strains can drop ph quite significantly. Did you take the ph of your fermented wash? Anyway thanks for the content man!
I made a 'white' rum from an aged dark rum that turned out pretty clear, but not crystal clear. I only filtered it through 20cm long 5cm tube, but used multiple layers of activated stone carbon and coffee filters. I guess the spirit can form channels through the carbon, or just stick to the sides of the tube. I started with a filter, then 5cm of washed carbon (I washed it all a few times first), filter, 5cm carbon, etc until the tube was full and topped with a filter. Worked pretty well as a proof of concept for myself, I just never scaled it up for larger batches.
Hey man, I quite enjoy my "rummy" white run. I literally do a molasses and sugar wash (75% molasses to 25% regular white sugar by weight) and then ferment it with the cheapest yeast I can find. I then stick it through my potstill ('n 50l keg, gesny en geweld om te werk vir wat ek nodig het) and do a single run, capturing hearts by taste. I typically save a bottle or so of this white rum proofed to 45% and use that in my cocktails and mixes. The rest I stick on oak and spices and it produces an amazing spiced rum. I actually came third the other day at a local homebrewers competition here in Pretoria by putting up a keg with this spiced rum and coke. People went nuts over it. Skree as jy wil chat, ek love jou channel. Jy't 'n nuwe sub gekry by my :D
Hi beaver I have experimented with white aged rum and had some success with it basically I did a stripping run to 30% abv aged on charred oak and redistilled as a spirit run and it worked well hopefully this helps you out I have been looking at trying again with a larger batch to make it worthwhile for volume
Hi Frank, Awesome looks like redistill is the way to go will be looking under the xmas tree for a small still doing big batch experiments are costing a ton haha.
I think it might be the properties of your carbon. Might need a difference in size of the nanopores of the active carbon. If you're using carbon sourced from coconut husks, the pores will be too big, and won't selectively strip the compounds from the wood ageing.
'n Klein pot op lae hitte met klein copper coil en fan on die coil af te koel. Werk baie goed" sê my pêl". Of kry Airstill as jy extra geld het en eenvoudige oplossing soek. My 'pêl sê" jy kan die hitte van die Airstill verminder met dimmer switch en so die tempo verlaag en koeler output kry.
Hi Beaver and Co (cool guys). As I understand it. 1. You have a clear spirit thats not been through an activated carbon filtration. 2. Not adding anything else to the liquid, it suddenly got darker. 3. After 7 runs through activated carbon it suddenly went from clear to dark 4. Taste profile was of wood. Is this correct?
Great video love watching your channel great ideas very interesting When I worked in South Africa I use to get a drink called AngelShire do you know of it and if so how is it made Have a fantastic holidays
@@BEAVERDIY zeolite is a mineral rock with micro pores you can find it at pet shops by the fish filter stuff or nurseries you will also find it as a soil additive
I know that George from barley and hops uses the carbon filter similar. And he did hot water after every filtration. But yea that’s very strange. That it took everything but the wood. Good luck bud.
Hi Peter, Yes the charcoal was boiled and prepared I did run 5l filtered water through the filter to ensure that no black particales was in the filtered product.
@@Jack-It-UP yes brother this truly makes me scratch my head as it should be simple in theory but in practice it was a complete fail. If you come across something please let me know will love to test it
Interesting outcome for the filtration, proves that you're losing flavour with each process. Oxidation might darken the colour as well as flatten aroma. As my first rum ferment is still bubbling I don't have personal experience, only some things I've read. Talking of aged white rum, I heard of relatively short time only (~3ys), stainless steel containers or oak which I would assume being used, giving less colour (and overall impact). Filtration for colour I only came across membrane contraptions, which don't seem appropriate for something crafted I want to drink...
Hi Hongo, That is really interesting with the membrane options, and did not even consider the oxi, and I think you are correct the filtering did add a ton of oxi into the product. Will definitely give it a go again but like you mentioned with less wood so decrease the wood colour and impact.
Hey Beaver! It could be a bad batch of wood. Was the filter used previously? Sometimes odd flavors come through. Sad to hear it was a bust. Good luck on the next one.
Hi Brother, Think it was my method need to change up the filter and placement of the media, all mistakes are there to learn from, next time we will do better. So grateful to be part of a community that are will to think and fail with each other so when we succeed the results are awesome.
That’s a shame, sorry bru. I didn’t know about aged white rum before. Maybe it needs more time for tannins to hydrolyse? Maybe you could try cold filter a sample at -20C if you have a chest freezer. Otherwise re-distill to salvage what you have. I’ve been making an odd thing because I have a small, lower power diy still. I freeze fractionate a caramelised sugar wash fermented with yeast plus lacto dunder. I then age it at 35%ABV with charred oak for a couple of months to get some different reactions. Then I distill it. It’s not really rum but it gets a lot of esters and a different profile from the wood
* I distil it with the wood in the boiler after refluxing with the deflag for about an hour just in case it might soak more out of the wood and produce a few more reactions.
Also where I am there are different types of activated carbon to run through a filter continuous activated carbon is used and the other not sure what it’s named but it’s used just for sitting in the jar with your spirit ontop
Your putting to much liquid through each time and saturating the carbon, should be slow output but if its only 100ml cleared you need to reactivate the carbon before the next 100ml. How many times have you used the carbon?
Hi Alan, This is the first use of the carbon, if it gets overloaded with 1.5l of product that is crazy to think, paid ofer R450 for the carbon, but maybe I need to do it 100ml at a time.
You don't filter white rum... the more you filter, the more flavor you lose... It's just straight off the still, then let the flavors meld, and then proof down to what you want...
Why not 'age it' in a glass bottle for a year or two, with a laboratory cork - but NO wood? With a cork, it'll be able to breathe & react with the gas exchange...
try adding rum backset (f you save it) and redistill it.
Ultra fine white sand. Activated carbon, and shell grit, 👍🏻🇦🇺, shell at the top carbon in the middle and sand at the bottom, with one quarter of a paper hand towel stuffed in the cap at the bottom make sure the carbon has been run threw with cold water and soon as you look down the tube and you can see the shell grit just about to got from covered to not covered add the alcohol and make sure it is coming of the drop tap at a drop per second 👍🏻🇦🇺 hope this helps you dude
Awesome will change up the setup and run a test, thank you
Beaver. I don’t do the standard social media so I’m behind in modern Tec so tagging on and picking this most recent vid. Missing you man. Hope your well and standing by to see/watch ye again Take care
Hi Solo.
Sorry for the late reply things been crazy on my side, new video is up.
Hey Beaver I know some times the best plans don't work out but we can learn from them Cheers my Friend
My understanding was that aged white rum is a combination of filtration and distillation.
So distill it, age it, filter it, distill it again. I would assume that final distillation is going to be a fairly hard and fast still. Potentially only taking off the more acrid flavours in the tails.
Hi Craig,
Did not think of the redistill option, Looks like it time to invest in a small still to do small batch.
Thanks you
Distillque has a small electric stripping pot still for 1950
I'd say use a small air still. On a aside Big Clive did something similar redistilling whiskey's. Great video.
I think re distilling it is the key I did a experiment where I got given 6 bottles of a whiskey ( cheap JD ) as a birthday joke but rather then junk it I re ran it and did my own cuts and actually got a really nice white whiskey that didnt have any of the young whiskey flavors
Hi Beaver, great video and extremely interesting to me. I make a lot of different rums - dark aged, botanical , dark spiced (like Kraken) and white rum for cocktails. So what i do for the white rum is make a standard rum wash similar to your's but no banana and no yogurt. I do use a specialised rum yeast (Distillamax RM) and yeast nutrients. This brings a lot of nice esters into the final product. On the distillation I distill quite fast through a 80L 100% copper pot still with packing in the 5 inch column, then through a 12L stock pot thumper. I take a very big heads cut, 1-2L, which I use for the next distillation. Hearts come off very low at 65-70% ABV. To me it is not molasses forward at all, similar to Bacardi, well rounded and sweet. I have never tried filtering at all, I find the copper does the job well to remove any sulfides and nasty flavors. I am also experimenting with a dunder pit, to add to my next wash, to see how this impacts the esters. I also want to try some charred oak in the thumper to see if it picks up any vanillas and caramels into the white distillate. Idea for you to try? Sorry for the long comment but I am so passionate about this hobby, can't help myself 🤪🤭
Hi Kevin,
Thank you for the awesome comment, will have to look at the redistill option, can you please send me you recipe for Kraken rum, will like to try my hand at the dark stuff.
Bleykauf@gmail.com
Cheers and thanks for the comment
@@BEAVERDIY Cool, sent it brother, let me know if you get it?
@@kevinpadoa4011, would love to try your recipe too. Please share 🙂
@@kevinpadoa4011 if you don't mind, could you send me the recipe as well
If not, I understand
@@torandresyltesether7832 sure, can you send me an email address to send it to?
Hi B, I use turbo yeast, classic 6 packs. Multiple stripping runs until I have two 5l demijohns of spirit that is in the 84 to 92 degrees c. Heads and tails kept separate. Also keeping 3lt of back wash.then I age the 10lt with medium wood chips for 1 week. Filter with cotton cloth. Then re stil the 10lt with back wash.once again only collecting 84 to 92c. Bottle and set aside. Separate heads and tails. Then I put all heads and tails from both runs and run them at 40% abv, only collecting 84 to 92c. Discard any left over h&t. Divide last run into main collected spirit. The I Divide age 1 again and keep 1 white. Only use cotton cloth for filtering. I hope you get what I mean.
Super will have to give this a try, thanks King.
I'm thinking of stopping at 91c. Especially with whisky. It's all about taking the time. I'm doing a spirit run and milking it for all it has at 93c before 94c. My digiboil will cut off at lest till it gets to 20ml. Then I'll hit it up to 84c. I'm drinking gb atm that I made. Tastes great but I'm not to sure about next day feelings about it. Could be many factors, yeast the brand I used. A.yways I'll keep going, love your clips. Keep it happening.
The filter I use is close to what you explained. Your using only activated charcoal. You can build a segmented filter with a paper liner between each segment. Starting from the bottom. Activated charcoal. Above that paper liner then super fine sand. Paper liner small pebbles. Paper liner then bunched cheesecloth. Making each filtering segment a foot long.
Dude this is super idea changing it asap, thank you
Commercial distilleries use a graphene-oxide membrane, but for home distillers this is not really worth the investment. I know Brita filters can also remove some coloring, so maybe you can also try that (will not be completely white).
Redistilling it might be a better option
Isn’t graphene oxide what is supposedly in the Covid vax lol
Merry Christmas Beaver. I always enjoy your teachings
Great video look forward for an update
Age then re-distil using a pot still without cuts (I use my little air still for this bit of the process). Will remove a bit of the aging flavour but leave a nice clean, clear and mellow spirit.
Awesome thanks
I havent tried that with rum but I had some over-oaked "bourbon" that I re-distilled and it became an odd aged clear spirit.
How about osmosis
Exactly what I was thinking 🤔.
Everyone has their Terroir. I have rhum agricole that is easy and high flavor. Doing barley like Scotch....I'd be boned. Respect for doing things outside your own terroir.
Thank you
Dankie boet.
Van Perth Australia.
Hey looks like the power is finally back on! Just in time for the holidays:-) Really glad you posted this vid brother because I've been wondering how to do it too. I know you'll figure it out.
Hey Broer,
Power still an issue only on for a few hours at a time, hoping with the holidays behind us they will fix it so I can get back to running like normal, cheers
@@BEAVERDIY Good luck broer!
What a GREAT video absolutely loved it. It showed the real craft where things don't always go to plan. Look forward to an update on this.
Hi Moe,
Yes the result was pretty disappointing I really assumed it would be as easy as Ferment, distill age and filter, but this hobby keeps you on your toes.
@@BEAVERDIY yeah man always does. Good thing is you have a huge community of like minded people to help with ideas of fixing these little mistakes. Great content your making keep it coming 👌
A very interesting topic. I tried a invert the sugar process once but the final gravity ended up being higher than with regular sugar. Not sure what happened but I won’t try it again. That was for a vodka. You taught me something about white rum. Thanks. I’ve made rum a few times and was pretty satisfied with the results. I didn’t age it though. I must study this more🙏
Hi CC,
Thanks for the comment yes invert helps to ensure faster ferment and does affect flavour.
Hi Beaver.
Thinking in chemistry terms it sounds like your esters are missing. So 1. Your esters did not form, This can be attributed to ph as well as temperature issues. Another issue might be that the esters got hydrolyzed somewhere in the process. You mentioned using the lactobacillus which certain strains can drop ph quite significantly. Did you take the ph of your fermented wash?
Anyway thanks for the content man!
I made a 'white' rum from an aged dark rum that turned out pretty clear, but not crystal clear. I only filtered it through 20cm long 5cm tube, but used multiple layers of activated stone carbon and coffee filters. I guess the spirit can form channels through the carbon, or just stick to the sides of the tube. I started with a filter, then 5cm of washed carbon (I washed it all a few times first), filter, 5cm carbon, etc until the tube was full and topped with a filter. Worked pretty well as a proof of concept for myself, I just never scaled it up for larger batches.
Thanks Aiken,
Will definitely give this a go.
Hey man, I quite enjoy my "rummy" white run. I literally do a molasses and sugar wash (75% molasses to 25% regular white sugar by weight) and then ferment it with the cheapest yeast I can find. I then stick it through my potstill ('n 50l keg, gesny en geweld om te werk vir wat ek nodig het) and do a single run, capturing hearts by taste. I typically save a bottle or so of this white rum proofed to 45% and use that in my cocktails and mixes. The rest I stick on oak and spices and it produces an amazing spiced rum. I actually came third the other day at a local homebrewers competition here in Pretoria by putting up a keg with this spiced rum and coke. People went nuts over it.
Skree as jy wil chat, ek love jou channel. Jy't 'n nuwe sub gekry by my :D
Hi beaver I have experimented with white aged rum and had some success with it basically I did a stripping run to 30% abv aged on charred oak and redistilled as a spirit run and it worked well hopefully this helps you out I have been looking at trying again with a larger batch to make it worthwhile for volume
Hi Frank,
Awesome looks like redistill is the way to go will be looking under the xmas tree for a small still doing big batch experiments are costing a ton haha.
I think it might be the properties of your carbon. Might need a difference in size of the nanopores of the active carbon. If you're using carbon sourced from coconut husks, the pores will be too big, and won't selectively strip the compounds from the wood ageing.
That Tesla, will see if I can get some different carbon
Hi Bruwêr. Het jy al gedink om die wooded/aged rum weer deur 'n still te sit. Dus kry jy die wit spiritus en van die hout geure?
Hi Louw,
Awesome idea, sal maar moet n klein still kry om so 2l te kan run, goeie idea.
Dankie
'n Klein pot op lae hitte met klein copper coil en fan on die coil af te koel. Werk baie goed" sê my pêl". Of kry Airstill as jy extra geld het en eenvoudige oplossing soek. My 'pêl sê" jy kan die hitte van die Airstill verminder met dimmer switch en so die tempo verlaag en koeler output kry.
Hi Micheal,
Lyk my jou pêl ken sy storie moet maar een van daai klein potjies aanskaf.
Hi Beaver and Co (cool guys). As I understand it.
1. You have a clear spirit thats not been through an activated carbon filtration.
2. Not adding anything else to the liquid, it suddenly got darker.
3. After 7 runs through activated carbon it suddenly went from clear to dark
4. Taste profile was of wood.
Is this correct?
Great video love watching your channel great ideas very interesting
When I worked in South Africa I use to get a drink called AngelShire do you know of it and if so how is it made
Have a fantastic holidays
Hi Ken,
No never hear of it, tried to google it but can't find it
@@BEAVERDIY I will try and find it also that stuff was good the type of drink you don’t even bother with a glass it wasted time drinking it lol
I would try redestilling it. Makes sense, some bar owner gets a bad batch of rum and distills it again....
Will have to invest in a small still to do small batch, will post update
spirit run it again after aging?
zeolite at the bottom 3rd of your filter tube and a more coarse activated carbon not the powdered version
Hi.
What is Zeolite, in the filter column I used 3 different grades of carbon, so will get some more course grade and re test.
Thanks
@@BEAVERDIY zeolite is a mineral rock with micro pores you can find it at pet shops by the fish filter stuff or nurseries you will also find it as a soil additive
I know that George from barley and hops uses the carbon filter similar. And he did hot water after every filtration. But yea that’s very strange. That it took everything but the wood. Good luck bud.
I think you might have to distill it again, after filtering it out, after aging it with wood chips🧐🤷♂️
Looks like I am redistilling this batch.
Hi, did you put water through the activated carbon first? you can boil the carbon in water for about half hour to clean it. Cheers
Hi Peter,
Yes the charcoal was boiled and prepared I did run 5l filtered water through the filter to ensure that no black particales was in the filtered product.
@@BEAVERDIY sorry I could not help will have to consult a alcohmist of a higher proof. Cheers
@@Jack-It-UP yes brother this truly makes me scratch my head as it should be simple in theory but in practice it was a complete fail.
If you come across something please let me know will love to test it
Interesting outcome for the filtration, proves that you're losing flavour with each process. Oxidation might darken the colour as well as flatten aroma.
As my first rum ferment is still bubbling I don't have personal experience, only some things I've read. Talking of aged white rum, I heard of relatively short time only (~3ys), stainless steel containers or oak which I would assume being used, giving less colour (and overall impact). Filtration for colour I only came across membrane contraptions, which don't seem appropriate for something crafted I want to drink...
Hi Hongo,
That is really interesting with the membrane options, and did not even consider the oxi, and I think you are correct the filtering did add a ton of oxi into the product.
Will definitely give it a go again but like you mentioned with less wood so decrease the wood colour and impact.
Hey Beaver! It could be a bad batch of wood. Was the filter used previously? Sometimes odd flavors come through.
Sad to hear it was a bust. Good luck on the next one.
Hi Brother,
Think it was my method need to change up the filter and placement of the media, all mistakes are there to learn from, next time we will do better.
So grateful to be part of a community that are will to think and fail with each other so when we succeed the results are awesome.
@@BEAVERDIY that's how it works. We all succeed together!
That’s a shame, sorry bru. I didn’t know about aged white rum before. Maybe it needs more time for tannins to hydrolyse? Maybe you could try cold filter a sample at -20C if you have a chest freezer. Otherwise re-distill to salvage what you have. I’ve been making an odd thing because I have a small, lower power diy still. I freeze fractionate a caramelised sugar wash fermented with yeast plus lacto dunder. I then age it at 35%ABV with charred oak for a couple of months to get some different reactions. Then I distill it. It’s not really rum but it gets a lot of esters and a different profile from the wood
* I distil it with the wood in the boiler after refluxing with the deflag for about an hour just in case it might soak more out of the wood and produce a few more reactions.
Hi Fynn,
Did not think of the freeze filter, that should work I do it with my Tennessee style whiskeys but over prepared lump charcoal.
Was the activated carbon rinsed to get rid of the black dusty stuff
Also where I am there are different types of activated carbon to run through a filter continuous activated carbon is used and the other not sure what it’s named but it’s used just for sitting in the jar with your spirit ontop
Hi Andy.
Jip was boiled and rinsed, and ran 5l of filtered water to ensure not black was passed into the product
@@BEAVERDIY well that’s strange could you have got a bad batch because everything you did seems normal
Your putting to much liquid through each time and saturating the carbon, should be slow output but if its only 100ml cleared you need to reactivate the carbon before the next 100ml. How many times have you used the carbon?
Hi Alan,
This is the first use of the carbon, if it gets overloaded with 1.5l of product that is crazy to think, paid ofer R450 for the carbon, but maybe I need to do it 100ml at a time.
Beaver how can I contact you want some help .
You can send me a mail on bleykauf@gmail.com
My screwups go back in the still like nothing ever happened. From bad to vodka and then aftermarket flavors.
Than is so true, atleast we can redistill and use again
You don't filter white rum... the more you filter, the more flavor you lose... It's just straight off the still, then let the flavors meld, and then proof down to what you want...
Ek dink daai donker kleur kom van die ge-aktiveerde Char caol af.Probeer ander filter sonder koolstof.
Why not 'age it' in a glass bottle for a year or two, with a laboratory cork - but NO wood?
With a cork, it'll be able to breathe & react with the gas exchange...
wow that's freaking disappointing on the filtered rum cos i would kill to make a "bacardi". sorry man